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Glass Noodle Stir Fry Recipe

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★★★★★

5 from 80 reviews

This Glass Noodle Stir Fry is a flavorful and vibrant dish combining tender chicken, crunchy vegetables, and delicate glass noodles all tossed in a savory soy-based sauce. Perfect for a quick and satisfying meal, it features a delightful balance of textures and a burst of umami with every bite.

Ingredients

Scale

Noodles

  • 100 g Glass noodles (Cellophane noodles or bean thread noodles)

Protein

  • 200 g Chicken breast (boneless, skinless, cut into small pieces)
  • 2 Eggs (whisked and seasoned with a pinch of salt)

Vegetables

  • 100 g Cabbage (thinly sliced)
  • 1 Carrot (cut into matchstick sizes)
  • ½ Onion (thinly sliced)
  • 1 Red chili pepper (or bell pepper, thinly sliced)
  • 2 Cloves Garlic (finely chopped)

Sauces and Seasonings

  • 2–3 tbsp Vegetable oil (or neutral flavor oil)
  • 3 tbsp Light soy sauce (or regular all-purpose soy sauce)
  • 1½ tsp Dark soy sauce
  • 2 tbsp Oyster sauce
  • 1 tsp Sesame oil
  • 1 tbsp Sugar

Instructions

  1. Soak and Prepare Noodles: Soak the glass noodles in hot boiling water for 10-12 minutes until softened. Rinse under cold water, drain well, and cut long strands in half. Set aside. Mix all stir fry sauce ingredients in a small bowl and whisk until sugar dissolves, then set aside.
  2. Prep Chicken and Vegetables: Prepare all vegetables by slicing and cutting as instructed. Season the chicken pieces with 2 teaspoons of the prepared stir fry sauce mixture and let marinate briefly.
  3. Cook Eggs: Heat a large wok or pan over medium-high heat and add 1 tablespoon of oil. Pour in the whisked eggs, let them set for a few seconds, then crumble into small pieces. Remove from pan and set aside.
  4. Sauté Chicken and Aromatics: Add more oil if needed to the pan. Stir-fry garlic for a few seconds until fragrant, then add chicken pieces. Cook for 2-3 minutes or until chicken is cooked through. Add onion and carrot and stir-fry briefly to soften slightly.
  5. Add Cabbage and Noodles: Stir in cabbage and toss well. Then add the soaked glass noodles and pour the sauce mixture over everything.
  6. Combine and Simmer: Toss all ingredients thoroughly to combine and cook until the noodles have absorbed the sauce and everything is heated through.
  7. Finish and Serve: Add the crumbled eggs and sliced red chili or spring onions. Stir well to incorporate, remove from heat, and transfer to a serving plate. Enjoy immediately.

Notes

  • Glass noodles are also known as cellophane noodles or bean thread noodles and are typically made from mung bean starch.
  • If you prefer, chicken thighs can be used instead of breast for a juicier texture.
  • You can adjust the chili to your spice preference or substitute with bell pepper for a milder dish.
  • Make sure to cut the noodles shorter after soaking to make them easier to eat with chopsticks or a fork.
  • The stir fry sauce can be doubled for a saucier dish if desired.

Keywords: glass noodle stir fry, cellophane noodle recipe, chicken stir fry, easy Asian recipes, quick dinner stir fry

Find it online: https://yumwithmia.com/glass-noodle-stir-fry-recipe/